Make your next Meatless Monday fantastic with our Sour Cream Meatless Enchiladas. No one will miss the meat when you serve up Sour Cream Meatless Enchiladas with sauce, spices, cheese and other fixings.
1/4 teaspoon ground red pepper (cayenne) (optional)
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Let's Make It
PREHEAT oven to 375°F.
MIX together sour cream, green onions 1½ cups grated cheddar, cumin, and cayenne pepper.
HEAT canola oil in a skillet over medium heat. Heat enchilada sauce in a separate skillet or saucepan. Using tongs, fry tortillas one at a time, for only about five to ten seconds per side (don't allow to crisp). Remove from oil, then dunk tortilla in enchilada sauce. Lay tortilla on a plate, then spoon a good two or three tablespoons of the sour cream mixture in the middle. Roll tortilla, then place face down in a 9 x 13 inch baking pan. Repeat with remaining tortillas and sour cream mixture.
COVER the dish with the remaining cheese, then bake for 15 to 20 minutes until bubbly.
SERVE immediately. Place a dollop of sour cream on each serving, then sprinkle with sliced green onions.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.